Dill-Icious Deviled Eggs
photo by CraftScout
- Ready In:
- 30mins
- Ingredients:
- 13
- Yields:
-
24 deviled eggs
ingredients
- 12 hard-boiled eggs, peeled
- 1⁄3 cup light mayonnaise (more or less to taste)
- 2 tablespoons mustard
- 2 tablespoons pickle juice (if you don't have dill pickles, see substitution note below)
- 1 teaspoon sugar
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon parsley flakes
- paprika (to garnish)
-
Dill Pickle Juice Substitution (use 2 T)
- 1 teaspoon white vinegar
- 1⁄2 teaspoon dill weed
- 1⁄4 teaspoon salt (in addition to above)
directions
- Cut boiled eggs in half lengthwise, empty yolks into medium sized mixing bowl, and set egg whites aside on serving platter.
- Mash egg yolks with fork or pastry cutter.
- Add mayonnaise, mustard, pickle juice (or substitution shown above), salt, pepper, sugar, garlic powder, and parsley to the bowl with the yolks.
- Blend until mixture has a thick, creamy consistency.
- Spoon (or pipe) yolk mixture into the hollowed out yolk portion of the egg whites.
- Sprinkle each finished egg lightly with paprika for color.
- Chill at least one hour before serving.
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RECIPE SUBMITTED BY
I'm a former Seattlite settling into the Austin area. When I started maternity leave with my first son, I had a little time to pick up cooking as a real hobby again. I've really enjoyed it!
I've decided to only work part time during my little boys' first few years, so I'm looking forward to having plenty of time to experiment with my cooking. So far it's working out well!